|by David Begler; Stephen Kuhn|
Does a menu at a French Restaurant look totally Greek to you? Do you know your chickpeas from chittlins? FoodSmarts can help.
1 - 10 of 55 for calf
Result Page: 1
Heat cooking oil ... 450 degrees. Cut calf fries into 2 ... minutes. Roll in seasoned flour. Drop fries into hot grease. When fries float to top, they are done.
Scald liver in boiling water about 2 minutes. Remove skin and put through food chopper. Cut bacon in small pieces and fry until crispy. Add liver, ...
Put flour and seasoning in paper bag. Put liver in bag and close tightly and shake until all is lightly coated with flour. Saute in half the butter ...
Cook the bacon, turning it as often as necessary, until crisp. Drain on a paper towel and keep warm. Sprinkle the liver with salt and pepper and ...
Calf fries as many ... and pepper. Fry in deep, hot shortening. When they are done they will float to the top. Drain on paper towels; serve warm with dip.
Clean the feet thoroughly and boil them slowly until the three quarts of water are reduced to one. Strain and set away until cold. Remove the grease ...
Not all the bodies know how to cook liver, so listen my children and you shall hear. D'abord, have your butcher to skin the liver and slice it about ...
Remove skins and veins from liver. Marinate liver in tomato juice together with onion and seasonings 15 minutes; drain, reserving liquid. Put liquid ...
Brown short ribs in cooking fat. Pour off drippings. Season with salt and pepper. Add water, cover tightly and simmer 1 to 1 1/2 hours or until ...
Combine flour, salt and pepper; Dredge liver. Lightly brown in hot oil, drain and place in shallow 2 quart casserole. Top with onion slices and ...
Result Page: 1
top of page